JP2016144478A - Fresh vegetable preservation processing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preservation processing of fresh vegetables (cut vegetables, in particular) which preserves the appearance, feeling on the tongue, crispness, flavor and moisture, but does not require cooking, drying or freezing.SOLUTION: A method for preservation processing of fresh cut vegetables includes: (a) a process for providing a preservative solution including approx. 0.1-approx. 10% calcium ion, 0.1-approx. 30% ascorbate ion or erythorbic acid ion, and water; and (b) a process for applying the vegetable preservative to the cut vegetables. The preservative is essentially free of metal sequestrants.SELECTED DRAWING: None

Description

(Background of the Invention)
Fresh vegetables deteriorate quickly, especially when the pulp is exposed, for example by peeling the skin or by cutting the vegetables. Its appearance, flavor, texture and crispness fade rapidly, and the vegetables become soft and lose their characteristic crispness. Once the vegetables are cut, they typically lose luster and often the vegetables develop a whitish appearance. Many cut vegetables (e.g., cut green peppers), once stored in a sealed package, typically emit water, which collects within the package.

  Preservation methods such as freezing preserve the flavor sufficiently, but the texture and crispness are affected. Furthermore, frozen foods must be stored continuously, and a freezing room for storage is required. Freezing helps preserve crispness and flavor for a limited time. Cooking, drying and dehydration fundamentally changes the texture, flavor and appearance of vegetables. Chemical preservatives typically leave an aftertaste and / or do not retain the characteristic appearance, texture, flavor or moisture of freshly cut vegetables. Certain chemical preservatives (e.g., sulfites) are under monitoring because of undesirable health risks.

  What is desired is a method of preserving fresh vegetables (especially cut vegetables) that preserves its appearance, texture, crispness, flavor and moisture, but does not require cooking, drying or freezing.

(Summary of the Invention)
The present invention relates to a method for preserving fresh vegetables with a vegetable preservative and to extending the shelf life of fresh vegetables (especially freshly cut vegetables). This vegetable preservative does not dry or dehydrate fresh vegetables (especially freshly cut vegetables), and without the use of sulfites, to preserve the texture, flavor, appearance, crispness and moisture of these vegetables. Hold. The method includes the following steps: providing a preservative solution comprising: water, calcium ions; and preferably applying ascorbate ions and the vegetable preservative to the vegetable.

  The vegetable preservative solution is preferably from about 0.075 wt% to a saturated solution, more preferably from about 0.2 wt% to about 20 wt%, and even more preferably from about 0.5 wt% to about 10 wt%. Wt%, even more preferably from about 0.5 wt% to about 8 wt%, most preferably from about 0.6 wt% to about 3 wt% calcium salt; and preferably from about 0 wt% to about 30 wt%. % By weight, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%. % Ascorbic acid or a stereoisomer of ascorbic acid, erythorbic acid.

Preferably, the vegetable is then stored at a temperature that does not freeze the vegetable. Preferably, the vegetable is stored at a temperature between about 0 ° C. and room temperature (about 20 ° C.), more preferably about 1 ° C. to about 7 ° C., most preferably about 2 ° C. to about 5 ° C. . The present invention also relates to fresh vegetables preserved with this vegetable preservative.
(Item 1) A method for preserving freshly cut vegetables, comprising the following steps:
a. Providing a preservative solution containing:
From about 0.1% to about 10% calcium ions;
0.1% to about 30% ascorbate or erythorbate ions; and water; and b. Applying the vegetable preservative to the cut vegetables;
Including
Method.
Item 2 The ascorbate ion is present at about 0.1% to about 20%, and the cut vegetables are stored at about 0 ° C. to about 20 ° C. after the step b. The method described in 1.
3. The method of claim 1, wherein the calcium ion is present at about 0.2% to about 3%.
(Item 4) The method according to item 1, wherein the preservative contains essentially no film-forming agent, sodium and cysteine.
(Item 5) The method according to item 1, wherein the vegetable is a member of the Solcanaceae family, the Marylidaceae family, the Brassicaceae family, the Cucurbitaceae family, the Ascomycetes / Basidiomycetes class.
(Item 6) The method according to item 2, wherein the preservative contains essentially no sequestering agent, film forming agent, sodium and cysteine.
7. The method of claim 1, wherein the preservative has a chloride ion concentration of less than about 5%.
(Item 8) The preservative solution contains about 0.1% to about 10% calcium ions, about 0.5% to about 15% ascorbate ions or erythorbate ions, and the vegetable is Solcanaceae. A method according to item 1, wherein the member is a member of the family, Amaryllidaceae, Brassicaceae, Cucurbitaceae, or Ascomycetes / Basidiomycetes.
(Item 9) The preservative solution contains about 0.2% to about 3% calcium ion and about 1% to about 5% ascorbate ion or erythorbate ion, and the vegetable is pepper, onion. The method of claim 1, wherein the cut vegetables are selected from the group consisting of: tomatoes, cucumbers and mushrooms, and the cut vegetables are stored at about 0 ° C to about 20 ° C after step b.
(Item 10) The vegetable preservative solution is essentially:
From about 0.02% to about 15% calcium ions;
2. The method of item 1, comprising from 0% to about 30% ascorbate or erythorbate ion; and water, wherein the vegetable is Solcanaceae, Amaryllidaceae, Brassicaceae, Cucurbitaceae, or Ascomycetes / Basidesis A method that is a member of a class.
(Item 11) The vegetable preservative solution is essentially:
From about 0.02% to about 15% calcium ions;
From about 0.1% to about 30% ascorbate or erythorbate ions;
The method according to item 8, wherein the cut vegetables are stored at about 0 ° C to about 20 ° C, and the vegetables are Solcanaceae, Amaryllidaceae, Brassicaceae, Cucurbitaceae, or Ascomycetes. / A method that is a member of the Basidiomycetes family.
.
(Item 12) The method according to item 11, wherein the vegetable preservative solution consists essentially of:
About 0.1% to about 10% calcium ions; and 0.5% to about 15% ascorbate or erythorbate ions.
(Item 13) The vegetable preservative according to item 12, wherein the calcium ions are generated from calcium chloride or calcium carbonate or a mixture thereof.
(Item 14) The method according to item 12, wherein the preservative contains essentially no sequestering agent, film forming agent, sodium and cysteine.
(Item 15) The method according to item 12, wherein the vegetable is a member of the Solcanaceae family or the Amarylidaceae family.
16. The vegetable is stored at about 1 ° C. to about 7 ° C., the calcium ions are generated from calcium chloride or calcium carbonate or mixtures thereof, and the vegetable is pepper, onion, tomato, cucumber and 13. The method according to item 12, wherein the method is selected from the group consisting of mushrooms.
17. The method of claim 13, wherein the vegetable retains greater than about 90% moisture for about 11 days.
(Item 18) Cut vegetables that have been preserved by the method according to Item 12.
(Item 19) Pizza containing the cut vegetables preserved by the method according to item 1.
(Item 20) Pizza containing the cut vegetables preserved by the method of item 12.

(Detailed description of the invention)
The present invention relates to a method of preserving fresh (ie, uncooked) vegetables with a vegetable preservative that extends the life of fresh vegetables (especially freshly cut vegetables). This vegetable preservative preserves the texture, flavor, appearance, crispness, color of vegetables (especially the following vegetable families): Solcanaceae family (eg potatoes, peppers, eggplants and tomatoes); Amarylidaceae family (eg onions) ); And Brassicaceae (eg, cabbage); and Cucurbitaceae (eg, cucumber). The vegetable preservatives also typically preserve the edible fungi of Ascomycetes / Basidiomycetes (eg, edible mushrooms) for about 4 days, but not as long as vegetables. Unless otherwise stated, the term “vegetable” includes edible mushrooms in addition to regular vegetables.

  In one embodiment, the method includes first providing a solution of a vegetable preservative containing: water, calcium ions; and preferably ascorbate ions. Next, this vegetable preservative is applied to the vegetables. The vegetable preservative is preferably applied using conventional methods for a time sufficient to coat the vegetable with the vegetable preservative. Suitable methods include spraying, sprinkling and soaking. Preferably, the vegetable is then stored at a temperature below about 20 ° C. (a temperature at which the vegetable does not freeze).

  Preferably, the vegetables are stored at a temperature of about 0 ° C to room temperature (about 20 ° C), more preferably about -1 ° C to 7 ° C, and most preferably about 2 ° C to 5 ° C. Vegetables preserved with vegetable preservatives and stored at room temperature retain their appearance, flavor, texture and taste, but may have undesirable microbial content after an extended period of time.

  This preservative maintains the freshness, crispness, texture, appearance, color and moisture and flavor of the vegetable. The length of the storage period depends on the initial vegetable quality, the type and variety of the vegetable, and the growth conditions of the vegetable. However, the methods of the present invention typically extend the period of time from about 10 days to about 16 days, when the vegetables have the appearance, moisture, texture, flavor and taste characteristic of freshly cut vegetables.

  The method of the present invention provides the advantage that preserved vegetables can be stored under standard atmospheric pressure and standard atmospheric conditions; that is, the method requires that the vegetables be stored under vacuum or an inert atmosphere. There is no. This method offers the advantage of not requiring preservatives such as sulfites. This vegetable preservation method does not require cooking, drying or freezing the food. However, the vegetables can be dried or lyophilized, for example, for use as a food or potpourri after storage with this vegetable preservative. Preserved vegetables (especially cut vegetables) do not release too much water; therefore, sliced vegetables retain their characteristic moisture, and water is contained in their packaging. There is no tendency to accumulate (this is typically seen with traditional chopped vegetables). Yet another advantage that preserved vegetables do not release water is that they are suitable for placing directly on other foods (eg, pizza).

(Vegetable preservative)
The vegetable preservative is preferably a solution, which contains water and calcium ions, and preferably ascorbate or erythorbate ions or mixtures thereof. This calcium ion source is preferably calcium hydroxide or a calcium salt or mixtures thereof. Suitable calcium salts are, for example, calcium chloride, calcium carbonate, calcium phosphate, calcium erythorbate, calcium acetate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium ascorbate and mixtures thereof. Sources of ascorbate ions include ascorbic acid, erythorbic acid, or ascorbate or erythorbate (eg, calcium ascorbate or calcium erythorbate). If calcium ascorbate is used, this is a source of both calcium and ascorbate ions. When added to water, ascorbic acid dissociates at least partially into ascorbate and hydrogen ions; calcium salts dissociate into calcium ions and the corresponding anions. When using calcium ascorbate, vegetable preservatives can also be used in dry form; dry form vegetable preservatives are preferably powdered or granulated.

  The proportion of “dry” ingredients (excluding water) in the vegetable preservative is: preferably about 10% to about 100%, more preferably about 20% to about 50%, most preferably about 25% to about 40% calcium salt; when the calcium salt is a salt other than calcium ascorbate or calcium erythorbate, about 30% to about 90%, more preferably about 50% to about 80%, most preferably Is present from about 60% to about 75% ascorbic acid. When the calcium salt is calcium ascorbate or calcium erythorbate, ascorbic acid is not necessary and is not preferred. When the calcium salt is calcium chloride, the proportion of dry ingredients (excluding water) in the vegetable preservative is preferably about 20% to about 90%, more preferably about 30% to about 80%, Most preferably, about 40% to about 70% ascorbic acid, and about 10% to about 80%, more preferably about 20% to about 70%, most preferably about 25% to about 40% calcium chloride. It is. When the calcium salt is calcium carbonate, the proportion of dry ingredients in the vegetable preservative is preferably about 70% to about 90%, more preferably about 75% to about 85%, most preferably about 77% to about 80% ascorbic acid, and about 10% to about 30%, more preferably about 15% to about 25%, and most preferably about 20% to about 23% calcium carbonate.

  Preferably, these dry ingredients are mixed together to form a dry mixture, which is then added to water to form a vegetable preservative solution. Preferably, the vegetable preservative solution is used immediately (within a few hours) after preparation.

  The vegetable preservative solution is preferably about 0.075 wt% to a saturated solution, more preferably about 0.2 wt% to about 20 wt%, and even more preferably about 0.5 wt% to about 10 wt%. %, Even more preferably from about 0.5 wt% to about 8 wt%, most preferably from about 0.6 wt% to about 5 wt% calcium salt; and preferably from about 0 wt% to about 30 wt% %, More preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, and most preferably from about 1.0% to about 5% by weight. Ascorbic acid or a stereoisomer of ascorbic acid, erythorbic acid.

  The vegetable preservative solution is preferably about 0.2: 1 to about 9: 1, more preferably about 0.5: 1 to about 4: 1, most preferably about 1: 1 to about 2.5. An ascorbate ion: calcium ion or ascorbate: calcium salt ion ratio or molar ratio of 1 The vegetable preservative solution is preferably from about 0.5: 1 to about 10: 1, more preferably from about 2: 1 to about 9: 1, most preferably from about 5: 1 to about 8: 1. It has a weight ratio of acid ion: calcium ion.

  The concentration of ascorbate ions is about 0% to about 30%, preferably about 0.1% to about 30%, more preferably about 0.1% to about 20%, and even more preferably about 0.1%. 5% to about 15%, most preferably about 1% to about 5%, and the concentration of calcium ions is preferably about 0.02% to about 15%, more preferably about 0.1% To about 10%, most preferably about 0.2% to about 3%.

  The pH range of the vegetable preservative solution is preferably from about 2 to about 10, more preferably from about 3 to about 8, and most preferably from about 3.5 to about 7.5. This pH is adjusted using a normal base (eg sodium hydroxide or calcium hydroxide) if necessary.

  Preferably, the vegetable preservative does not contain citric acid, acetic acid and other acids except for ascorbic acid and erythorbic acid; for best taste, the vegetable preservative solution is preferably about 5% Higher, more preferably greater than about 2%, even more preferably no greater than about 1.5%, more preferably no greater than about 0.5% chloride ion concentration; The chloride concentration of water, excluding water, is about 35% or less, preferably about 13% or less. Similarly, for best taste, the vegetable preservative solution preferably does not have a sodium ion concentration greater than about 2%, more preferably greater than about 1%; the sodium of the vegetable preservative component The ion concentration, excluding water, is preferably about 10% or less, more preferably about 5% or less.

  Also, for best taste, preferably the vegetable preservative does not contain or essentially contain a sequestering agent (especially an acidic polyphosphate sequestering or chelating agent). Contains no sequestering agent. “Essentially free” means that the vegetable preservative contains at most trace amounts of sequestering impurities (eg, less than 0.5% of these ingredients, excluding water). To do.

  Vegetable preservatives are reagents that affect the “mouth feel” of cut vegetables and that give a smooth or slick feel to vegetables (eg gelling agents, film formers, waxes, gums, many Sugars (eg, hydroxymethylcellulose, methylcellulose, microcrystalline cellulose), alginate, carrageenan, lipid, pectin, modified starch, locust bean gum, xantum gum, gellan gum, guar gum and tragacath) It is also preferable not to contain it.

  It is also preferred that the vegetable preservative does not contain lecithin and emulsifier protein and individual amino acids such as cysteine (more specifically L-cysteine).

(Preservation method of vegetables using vegetable preservatives)
The vegetable is preferably first disinfected to reduce or remove microorganisms on the surface of the vegetable skin. Good results have been obtained with a 50-100 ppm sodium hypochlorite solution. The vegetable is then treated, for example, paring, slicing, wicking, cleaving, peeling, or a combination thereof; preferably sterilized again, then A vegetable preservative is applied. The vegetable preservative is preferably applied at ambient temperature by conventional techniques (eg, spraying, dipping, sprinkling, tossing, immersing or drenching). Immersion involves submerging vegetables in a vegetable preservative solution and is generally preferred. Good results were obtained by soaking the vegetables for about 1-2 minutes. Longer soaking times are also used. Continuous dipping with a film-forming agent is not necessary and is not preferred.

The vegetable is then preferably to prevent or reduce the drying of the vegetable if the vegetable is not eaten up within a few hours (eg, if the vegetable is transported or displayed on a shelf). Can be put into conventional package. However, if the vegetables are eaten within hours after being sliced or peeled, the vegetables are preferably not packaged. Suitable packaging includes, for example, polyethylene bags, polystyrene “shell” packaging, multilayer polyolefin bags (eg, Food Saver bags, Cryovac from Cryovac, Inc.).
PD900 or Cryovac B900 bag). Preferably, the vegetables are stored at a temperature of less than 25 ° C, more preferably less than -1 ° C, and even more preferably less than 5 ° C to reduce microbial growth. Although this vegetable can be stored at a room temperature of around 20 ° C., storage at a temperature of less than 20 ° C. (preferably less than −1 ° C.) increases the shelf life. Preferably, the vegetables are stored at a temperature above 0 ° C. to prevent freezing.

  Preferably, the packaged vegetables are not stored in a particular atmosphere (eg, a carbon dioxide-enriched atmosphere or a low-oxygen atmosphere); the advantage of the method of the present invention is that the vegetables are in the open air at standard atmospheric pressure. Even when stored, it is to be preserved.

(Evaluation of preserved vegetables)
As a result of the preservation treatment with the vegetable preservative, the vegetable retains its fresh slice characteristics, and in particular, the vegetable retains a substantial portion of its water content. Vegetables preserved with vegetable preservatives typically retain more than about 90% of their initial moisture compared to fresh sliced vegetables on day 12 and even on day 14. doing. Appearance is also evaluated; unpreserved vegetables typically lose luster, become whitish and lose their natural color.

  The texture, flavor and moisture of the vegetables were evaluated by looking at the taste of the vegetable samples. Appearance was also evaluated by visual inspection. Appearance, texture, moisture and flavor were then evaluated according to any scale from 1 to 10, where 10 is the value assigned to the fresh section of the vegetable to be compared.

(Method to preserve fresh vegetables using vegetable preservatives)
Example 1
Whole green peppers were washed, wicked, seeded and sliced. These bell pepper slices were then immersed in the solutions listed in Table 1 for 1 minute. After removing the solution, the bell peppers were drained for about 5 minutes. These thin slices of bell peppers were sealed in Cryovac PD900 bags (200 g of sliced bell peppers in an 8 ″ × 5 ″ bag) and stored at 2-5 ° C. for 14 days. The results are shown in Table 1.

＊ 新鮮な切片に対する点数は１０であった
表１で分かるように、この野菜保存剤は、１４日目でさえ、野菜の風味、舌触りおよび外観を保持していた。

* Score for fresh slices was 10. As can be seen in Table 1, this vegetable preservative retained the flavor, texture and appearance of the vegetables even on day 14.

(Example 2)
Green bell peppers were preserved as in Example 1 except that the different preservative solutions listed in Table 2 were used. Thin slices of these peppers were stored at 2-5 ° C. for 11 days. The results are shown in Table 2.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 2, these vegetable preservatives retained the flavor, texture and appearance of these vegetables compared to the control.

(Example 3)
Whole green peppers were washed and treated with 100 ppm sodium hypochlorite solution, then divided into 4 equal parts, cored, seeded and sliced. The bell pepper slices were soaked in 50 ppm sodium hypochlorite solution for 30 seconds, then drained and dried with a paper towel for 5 minutes. Some of these bell peppers were sealed in a Cryovac PD900 bag as a control. The remainder of these peppers was immersed in the preservative solution listed in Table 3 for 1 minute. These peppers were drained and dried with a paper towel for about 5 minutes. These bell pepper slices were sealed in Cryovac PD900 bags (200 g slices of bell pepper in an 8 inch × 5 inch bag) and stored at 2-5 ° C. for 13 days. The results are shown in Table 3.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 3, this vegetable preservative retained the flavor, texture, appearance and moisture of these vegetables on day 13.

Example 4
Whole green peppers were washed and treated with 100 ppm sodium hypochlorite solution, then divided into 4 equal parts, cored, seeded and sliced. The pepper slices were soaked in 100 ppm sodium hypochlorite solution for 30 seconds, then drained and dried with a paper towel for about 5 minutes. Some of these bell peppers were sealed in a Cryovac PD900 bag as a control. The remainder of these bell peppers were immersed in a solution of 2.48% ascorbic acid, 1.02% calcium chloride and 0.26% sodium hydroxide for 1 minute. These peppers are drained and dried with a paper towel for about 5 minutes, then sealed in a Cryovac PD900 bag (200 grams of sliced peppers in an 8 inch × 5 inch bag) and 2-5 ° C., 10 ° C. And stored at 25 ° C. The results are shown in Table 4.

表４で分かり得るように、これらの野菜保存剤は、２〜５℃で保存したとき、コントロールでの１１日目と比較して、１６日目で；１０℃で保存したとき、コントロールでの７日目と比較して、９日目で；２５℃で保存したとき、コントロールでの２日目と比較して、３日目でさえ、これらの野菜を保存していた。

As can be seen in Table 4, these vegetable preservatives, when stored at 2-5 ° C., compared to day 11 in the control, on day 16; when stored at 10 ° C., in control On day 9 compared to day 7; when stored at 25 ° C., these vegetables were stored even on day 3 compared to day 2 in the control.

(Example 5)
Orange bell pepper, chili pepper, Italian Frying bell pepper and Jalapeno bell pepper were stored as described in Example 4 and stored at 2-5 ° C. The results are shown in Table 5.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 5, these vegetable preservatives preserved these vegetables and maintained a better appearance than the control peppers even on day 14.

(Example 6)
The peppers were stored as in Example 4, except that the peppers were stored at 2-5 ° C. using preservative solutions at different temperatures. The results are shown in Table 6.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 6, the solution temperature of the vegetable preservative did not affect the quality of the preserved vegetable and maintained a better appearance than the control.

(Example 7)
The bell peppers were preserved in the same manner as in Example 4 except that the green pepper slices were stored in an open jar at either 95% relative humidity at 2-5 ° C or 34% relative humidity at 25 ° C. did. The results are shown in Table 7.

表７で分かり得るように、これらの野菜保存剤は、コントロール野菜と比較して、これらの野菜を保存処理し、そして脱水を少なくした。

As can be seen in Table 7, these vegetable preservatives preserved these vegetables and reduced dehydration compared to control vegetables.

(Example 8)
As listed in Table 8, pepper was preserved as in Example 4 except that the amount of sodium hydroxide contained in the preservative solution was changed and the pH value was changed. These samples were stored at 2-5 ° C. for 14 days. The results are shown in Table 8.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 8, these vegetable preservatives preserved these vegetables over a wide pH range even on day 14 compared to control vegetables.

Example 9
The bell peppers were preserved as in Example 4 except that the preservative solutions listed in Table 9 were used. These samples were stored at 2-5 ° C. for 11 days. The results are shown in Table 9.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 9, these vegetable preservatives retained the flavor, texture, appearance and moisture of these vegetables at a range of each ingredient level.

(Example 10)
Peppers were preserved as in Example 4 except that the samples were packed in different bags or packaging sizes as listed in Table 10 for 13 or 14 days. These samples were stored at 2-5 ° C. The results are shown in Table 10.

Ｐ−保存処理した
Ｃ−コントロール
＊で記したものが２．５ポンド／袋であること以外は、０．５ポンド／袋の袋サイズ。

Bag size of 0.5 pounds / bag, except that the P-preserved C-control * is 2.5 pounds / bag.

  As can be seen in Table 10, this vegetable preservative retained the flavor, texture, appearance and moisture of these vegetables on days 13-14 in various bags.

(Example 11)
Green bell peppers were processed as in Example 4 except that the following different preservative solutions listed in Table 11 were used. These bell pepper slices were stored at 2-5 ° C. The results are shown in Table 11.

表１１で分かるように、本発明で使用される保存剤溶液で保存処理したピーマンは、コントロールまたは比較保存剤よりも良好な外観を維持していた。

As can be seen in Table 11, the green pepper preserved with the preservative solution used in the present invention maintained a better appearance than the control or comparative preservative.

(Example 12)
The peppers were preserved as in Example 4 except that the samples were stored at 2-5 ° C. for 12 days. They were prepared using Ready Pac. Was evaluated by comparison with an untreated product prepared by (stored at 2-5 ° C. for 8 days). Both of these samples were spread on cheese pizza and cooked at a local pizza store. The results are shown in Table 12.

＊ 新鮮な切片コントロールなし。

* No fresh section control.

  As can be seen in Table 12, the vegetable preservative retained the flavor, texture, appearance and moisture of these vegetables on the 12th day when subsequently cooked.

(Example 13)
The whole red onion was peeled, divided into 4 equal parts, cored and sliced. These onion slices were then dipped in 100 ppm sodium hypochlorite solution for 30 seconds, then drained and dried with a paper towel for about 5 minutes. A portion of these onions were sealed in a Cryovac PD900 bag as a control. The rest of these onions were immersed in the preservative solutions listed in Table 13 for 2 minutes. The onions were removed from the solution, drained and dried with a paper towel for about 5 minutes. These onions were then sealed in Cryovac PD900 bags (200 g in a 5 inch × 8 inch bag) and stored at 2-5 ° C. for 14 days. The results are shown in Table 13.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 13, this vegetable preservative retained the appearance, flavor, texture and moisture of these onions at day 14.

(Example 14)
Whole tomatoes were washed and sliced. These tomato slices were then immersed in the preservative solution listed in Example 13 for 1 minute. The tomatoes were removed from the solution, drained and dried with a paper towel for about 5 minutes. These tomato slices were then sealed in Cryovac PD900 bags and stored at 2-5 ° C. for 14 days. The results are shown in Table 14.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 14, the vegetable preservative retained the flavor, texture and appearance of these tomatoes on day 14.

(Example 15)
Whole mushrooms were washed and sliced. These mushroom slices were then dipped in 100 ppm sodium hypochlorite solution for 30 seconds, then drained and dried with a paper towel for about 5 minutes. Some of them were sealed in Cryovac PD900 bags as controls. The rest of these mushrooms were immersed in the preservative solution listed in Table 15 for 1 minute. The mushrooms were then drained and dried with a paper towel for about 5 minutes. These mushroom slices were then sealed in Cryovac PD900 bags and stored at 2-5 ° C. for 11 days. The results are shown in Table 15.

＊ 新鮮な切片に対する点数は１０であった。

* The score for a fresh section was 10.

  As can be seen in Table 15, the vegetable preservatives were compared to the controls on day 11 for one preservative solution and on day 4 for the other preservative solution, compared to the control. Had retained the appearance.

(Example 16)
The whole red potatoes were washed, peeled, and some of these potatoes were cut into creases. The chopped potatoes were then immersed in a 3.8% calcium ascorbate solution for 2 minutes; control potatoes were either immersed in water or untreated. These potatoes were drained and held in a jar with a loose lid or sealed in a Cryovac PD900 polyolefin bag and stored at 25 ° C. for 1 day. Whole potatoes were then diced. These potato samples were boiled for 20 minutes. Untreated whole potato controls were washed, peeled, and diced before cooking, as with fresh section control potatoes. These potatoes were then evaluated; the results are shown in Table 16.

（実施例１７）
丸ごと赤色ジャガイモを洗い、そして薄切りにした。これらの薄切りを、次いで、２分間にわたって、表１７で挙げた溶液に浸漬するか、または水道水に浸漬するか、または処理しなかった。これらの薄切りの水気を切り、そして開放プレート上にて、２５℃で、５時間まで保持した。これらのジャガイモの白さを評価し、そして１〜１５の尺度で点数を付けた（１５は、最高である）。８点は、許容できると考えられている。その結果を、表１７で示す。

(Example 17)
The whole red potato was washed and sliced. These slices were then immersed in the solutions listed in Table 17 for 2 minutes, or in tap water or untreated. These slices were drained and held on an open plate at 25 ° C. for up to 5 hours. The whiteness of these potatoes was evaluated and scored on a scale of 1-15 (15 is the highest). Eight points are considered acceptable. The results are shown in Table 17.

表１７で分かり得るように、この野菜保存剤は、そのコントロールおよび水コントロールと比較して、褐色化を防止した。

As can be seen in Table 17, this vegetable preservative prevented browning compared to its control and water control.

(Example 18)
The whole cucumber was washed and sliced. These cucumber slices were then immersed in the following solution or tap water for about 1 minute. These slices were then removed from these stock solutions and drained for about 5 minutes. These cucumber slices were sealed in Cryovac PD900 bags and stored at 2-5 ° C. for 14 days. The results are shown in Table 18.

新鮮な切片に対する点数は１０であった。

The score for fresh sections was 10.

(Example 19)
The cucumber was preserved as in Example 18 except that the different preservative solutions listed in Table 19 were used and stored for 11 days instead of 14 days. The results are shown in Table 19.

新鮮な切片に対する点数は１０であった。

The score for fresh sections was 10.

(Example 20)
The whole iceberg lettuce head was washed and sliced. These lettuce slices were then immersed in a 100 ppm sodium hypochlorite solution for about 30 seconds, then drained and dried with a paper towel for about 5 minutes. A portion of these lettuce slices were sealed in a Cryovac PD900 bag as a control. The remainder of these lettuce slices were then immersed in the solutions listed in Table 20 for about 1 minute. These slices were then removed from these solutions, drained and dried with a paper towel for about 5 minutes. These lettuce slices were sealed in Cryovac PD900 bags and stored at 2-5 ° C. for 4 days. The results are shown in Table 20.

それゆえ、このレタスは、本発明の保存処理方法で処理するには、それ程好ましくない野菜である。

Therefore, this lettuce is a vegetable which is not so preferable for processing by the preservation processing method of the present invention.

Claims (6)

  A method for preserving freshly cut vegetables,
  Applying to the vegetable a preservative aqueous solution containing 0.1% to 10% calcium ions and 0.1% to 30% ascorbate or erythorbate ions; and
  Then storing the vegetable at standard atmospheric pressure and temperature below 20 ° C.,
Wherein the calcium ion source in the preservative is calcium hydroxide or a calcium salt or mixtures thereof, wherein the calcium salt is calcium chloride, calcium carbonate, calcium phosphate, calcium erythorbate, Calcium acetate, calcium gluconate, calcium glycerophosphate, calcium lactate, calcium ascorbate and mixtures thereof, wherein the aqueous preservative solution is in an amount greater than 13% of the aqueous preservative solution excluding water. Does not contain ions, and the preservative aqueous solution does not contain a sequestering agent in an amount greater than 0.5% of the preservative aqueous solution excluding water, provided that the calcium ions in the preservative Method, except where the source is calcium ascorbate or calcium erythorbate.   The method of claim 1, wherein the preservative aqueous solution does not contain an acid other than alcorbic acid or erythorbic acid, and does not contain an amount of sodium greater than 5% of the aqueous preservative solution excluding water.   The method according to claim 1 or 2, wherein the preservative aqueous solution does not contain a film-forming agent, sodium and cysteine.   The method according to any one of claims 1 to 3, wherein the aqueous preservative solution contains 0.2 to 3% of calcium ions and 1 to 5% of ascorbate ions or erythorbate ions.   The method according to claim 1, wherein a molar ratio of ascorbate ions or erythorbate ions to calcium ions in the aqueous preservative solution is 1: 1 to 2.5: 1.   The method according to claim 5, wherein a molar ratio of ascorbate ions to calcium ions in the aqueous preservative solution is 1: 1 to 2.5: 1.